Nigella Lawson Noodle Soup Recipes

NOODLE SOUP FOR NEEDY PEOPLE

Steps:

• Cook the noodles according to packet instructions and while the water is boiling fill a nearby saucepan with stock, brown sugar, star anise, ginger and soy sauce. (When the noodles are done, just drain them and put half in each bowl.)
• When the flavored stock comes to a boil, add the vegetables. They should be cooked before 2 minutes are up.
• Pour half into each bowl, over the cooked and drained noodles and sprinkle with cilantro.

COLD CURE SOUP

Steps:

• In a large stockpot, combine chicken, carrot, onion, cinnamon, ginger and salt. Add 3 quarts water, orange zest and juice.
• Place over high heat, and bring to a boil, then reduce heat to low. Simmer, uncovered, until liquid has reduced to about half and chicken flavor is strong, 1 1/2 to 2 hours.
• Pour through a fine mesh strainer into a bowl, and discard solids. Allow broth to cool, then refrigerate overnight. When ready to serve, remove layer of solidified fat from surface, and wipe surface of congealed soup with a paper towel to remove traces of grease. Soup may be covered and refrigerated for up to three days.
• To serve, warm soup, ladle into mugs or bowls, and garnish.

HOT AND SOUR SOUP

Steps:

• In a medium saucepan, heat chicken stock, tom yam paste, lime leaves, lemon grass, lime juice, fish sauce, chiles, and sugar. Once it has come to a boil, add mushrooms and simmer for 2 minutes. Add shrimp and scallions and cook for 2 to 3 minutes allowing the shrimp to cook but still be tender. Sprinkle with cilantro and serve immediately. Place extra cilantro on the table for people to add more.

NIGELLA LAWSON NOODLE SOUP

Steps:

• Cook the noodles according to packet instructions, then drain and divide between two serving bowls.
• Meanwhile, bring the stock, sugar, star anise, ginger and soy sauce to the boil in a saucepan.
• Add the vegetables and simmer for two minutes, or until just tender.
• To serve, pour the vegetable mixture over the noodles in each bowl and sprinkle with coriander.

CHICKEN NOODLE SOUP FOR ONE

Steps:

• In a large saucepan over medium-low heat, heat chicken broth. In a nonstick skillet over medium-low heat, cook chicken strips without any oil until they are opaque, then add soy sauce and sake, allowing them to reduce slightly. Add chicken and sauce to broth.
• Increase heat to medium, and bring to a boil. Add ginger, corn, chili, scallion, spinach, noodles and peas. Simmer mixture for a minute or two until vegetables are tender and noodles, if fresh, have cooked, or if cooked, are reheated. Serve.